Old-fashioned peach cobbler is traditional Southern comfort food at its finest. The buttery crust and juicy peaches combine to create a mouthwatering dessert that is unbelievably easy to make.
There are certain things in life that comfort our hearts, warm our souls, and cause our minds to settle into a comfortable spot, away from the craziness of the outside world. This old-fashioned peach cobbler with canned peaches is easily one of those things. Back in the day, American settlers created a cobbler by “cobbling together” some fruit and plopping some biscuit dough on top, before baking it over an open fire. Today, peach cobbler is a traditional dessert served in the Deep South.
While it uses simple ingredients I bet you have sitting at home right now, when they combine they create the most delectable dessert. One bite of this cobbler and you’ll taste juicy peaches topped with a divine buttery cinnamon sugar crust. I highly recommend enjoying your cobbler with a scoop of vanilla ice cream – it’s the traditional way, after all. The best part is, using canned peaches you can bake this cobbler year-round.
If one peach dessert isn’t enough, check out my old-fashioned fresh peach pies, peaches and cream pie, peach crisp, and easy peach ice cream
Recipe Ingredients
- Self-rising flour
- Sugar
- Milk
- Butter
- Peaches
- Cinnamon
How To Make an Old-Fashioned Peach Cobbler
So seriously, this old-fashioned peach cobbler recipe is so easy that if you make it a few times you probably won’t even need to look at it anymore. So if you want to be a really good student here, I suggest making this peach cobbler recipe at least once a week until you get the hang of it! Hey, studying is important!
- First, we need to melt our butter.
- Since there is no need to dirty up an extra dish, I just put it in my 8×8 baking dish and place it in the oven while it preheats (to 350 degrees).
- Now, place all of your other ingredients (except for the sliced peaches) into a mixing bowl and stir them together really well.
- You want to stir this until smooth or until you get tired of fooling with it. This is one of those old sturdy recipes that my grandmothers used so you don’t have to be finicky. They didn’t abide by that kind of nonsense in their kitchens.
- Once you have your remove the baking dish from the oven and pour your batter on top of it like in the last row of pictures. DON’T STIR. Arrange your drained canned peaches on top of that.
- Bake this at 350 for 50 to 60 minutes or until it is nice and golden brown on top.
That’s it! Just a few steps and some simple ingredients and you have a delicious homemade peach cobbler. Let it sit for at least 30 minutes after baking to ensure it thickens up nicely.
Enjoy! And remember, that peach filling totally counts as your daily serving of fruit!
Storage
- While you can leave leftovers at room temperature for a few hours, I recommend storing your leftover peach cobbler in an airtight container in the fridge for up to five days.
- You can also freeze the cobbler for up to three months. Thaw it in the fridge and then reheat it either in the oven or microwave.
Recipe Notes
- If you choose to use fresh peaches instead of canned, you will need about 8 medium-sized peaches for this recipe. You’ll also want to bring them to a boil over high heat, along with a 1/4 cup sugar and a squeeze of lemon juice, until they’ve softened and the juices are extracted (about five minutes). You can leave the skin on or peel your fresh peaches too.
- Alternatively, you can use frozen peaches, just make sure you let them thaw for about 30 minutes before adding them to the recipe.
Recipe FAQs
Why is my cobbler runny?
A runny cobbler usually means the fruit was extra juicy, so you have to ensure you leave the cobbler to cool completely after baking before serving. This allows the cobbler to thicken up fully.
What is the difference between a peach cobbler and a peach pie?
First, peach cobbler is a lot easier to make than a pie. A peach pie has both a top and bottom pie crust, whereas you bake the fruit and dough filling together to create a cobbler.
What is the difference between a cobbler and a crisp?
While this cobbler has a dough-like topping, a crisp has a crunch top layer that usually includes oats and nuts.
What do you serve with cobbler?
While I love mine with a scoop of vanilla ice cream, you can also pair your cobbler with whipped cream or a drizzle of honey.
You may also enjoy these cobbler recipes:
Chocolate Cobbler Recipe (Possible Options for Food Allergies)
Cinnamon Cobbler (Warm and Wonderful)
Ingredients
- 29 ounce can of peaches in light syrup drained (the big can, it may be 28 oz)
- 1 cup milk
- 1 cup self-rising flour
- 1 cup sugar
- 1 stick butter
- 1 teaspoon (or two) of cinnamon
Instructions
- Preheat oven to 350 degrees. Drain peaches and set them aside.29 ounce can of peaches in light syrup
- Melt the stick of butter in an 8x8 baking dish (I just stick it in the oven while it is preheating).1 stick butter
- Mix together the flour, sugar, and teaspoon of cinnamon until blended. Pour in milk and stir until blended again. After butter is melted, take the dish out of the oven and pour the batter on top of the butter, DON'T STIR.1 cup self-rising flour, 1 cup sugar, 1 teaspoon (or two) of cinnamon, 1 cup milk
- Use a big spoon to set your peach slices down all over the top of the cobbler dough, DON'T STIR. They will sink down and it will all be fine. Just distribute them as best you can but don't move them around once you set them down.
- If you want, sprinkle about a tablespoon of sugar and another teaspoon of cinnamon over the top of your peach mixture. Sometimes I do this, sometimes I don't.
- Bake for 45 to 55 minutes, or until it's set in the center and golden brown on top. Let it cool and thicken for about 30 minutes before serving with vanilla ice cream.
Video
Nutrition
“He heals the brokenhearted and binds up their wounds.”
~Psalm 147:3
Same way I do it except I pour juice over top of peaches. Doing this makes a custard like filling in middle. I love that you openly love our Lord.
Me too.
Ms. Jordan, I live on the Iowa/Illinois border. Tonight I provided supper for my Sweetie, his, 93 year old Dad and myself. We had beef brisket, cole slaw and beans. I also made this peach cobbler in a cast iron pan. So yummy! Have already had requests to make it again! Thank you for that!
Peggy
I am so glad it was enjoyed by all!! Thank you for giving my recipe a try!!
This is very similar to my mother’s recipe, only we heat the canned peaches with their syrup to a simmer, then pour hot fruit and juice over the batter. Ultimate comfort dessert.
I agree Virginia, it is a comfort dessert!!!
Can I use a lactose free milk.. or heavy cream
I haven’t made this recipe with either of those but I don’t see why you can’t give it a try. The lactose free shouldn’t make a difference but heavy creamy may make it richer if you use the same amount so you may have to try a couple times to get it the way you want it. Let us know how it goes.
Exact same recipe I’ve made, and my momma made, only difference is we put the peaches on top of the butter and then pour the batter on top of that. I think I’ll try it this way next time to see the difference.
My mother would make this dessert every summer when peaches came into season. Her mother gave her the recipe that she received from her mother-in-law, my great gran. They loved life and loved to cook. They were from a small town in South Carolina.
Thank you so much for posting this; I lost mine and my sister could not find her’s so I will share this with her. Many good and wonderful memories rest with this recipe. I could not believe it is the same one w/only a slight difference. They always used fresh South Carolina peaches and would let them soak in their juices after being cut up and sugar poured over them in the fridge overnight.
Do you have to use self rising flour? I never buy this so I do not have it and hate to buy it just to use in this one recipe. So can I use just regular bleached flour? Thanks. Lea
White Lily Website says:
Can I substitute regular flour in recipes that call for self-rising flour?
Yes. Simply add 1-1/2 teaspoons of baking powder and 1/2 teaspoon of salt to each cup of regular flour.
You can use thr baking power and salt recipe to make self rising flour
I accidentally used all purpose flour and my crust didn’t rise. It still tasted good but it wasn’t fluffy. When I make it again I’ll add 1-1/2 tsp of baking soda and 1/2 tsp of salt to the flour per cup if all I have is all purpose flour.
Oops! I meant baking powder instead of baking soda. Sorry.
I have a huge bag of frozen peaches. Do you think these would work? And how would I decide how many to use.
Sure will! I’d take 2.5-3 cups of slices and thaw them (I use the microwave for this) then drain and use just like canned.
Thank you. This sounds wonderful.
Awesome
I have really enjoyed reading your new cookbook. It has wonderful recipes that remind me of my country up-bringing. As I have suffered from a severe case of bronchitis since receiving the book, I haven’t tried a lot of the recipes but I’m sure I have gained several pounds just reading the recipes. Your comments really make the book special. Even if you don’t cook, reading your books make it well worth the effort. Thank you so much for these wonderful books. A special thanks for your godly example to others of how to live a true Christian life.
Oh my goodness, thank you so much for your kindness Peggy!!! I am so glad you like the book. I hope you are feeling better and get the opportunity to make a few new dishes soon!!!
Oh my goodness – totally heartwarming post today!!! Between the cobbler and the kitties…what’s not to love!! Sure wish I lived closer cuz I would happily take Sparkle and Chip into my heart and home!!